• 225g / ½ lb butter
• 175g / 6oz brown sugar
• 3 tablespoons of runny honey
• 1 beaten egg
• 175g / 6oz self-raising flour
• 175g / 6oz rolled oats
• 90g / 3oz toasted chopped hazelnuts

METHOD

1. Cream the butter and sugar together. When it is smooth, add the honey and mix well.
2. Gently stir in the beaten egg and add the flour.
3. Then add the oats and hazelnuts. If the mixture is too stiff, add a little milk.
4. Put the bowl into the refrigerator for an hour to cool.
5. Roll out the dough. It will be very sticky and it may be easier to press the dough out with your fingers.
6. Now cut out biscuit rounds with a cookie cutter or the bottom of a glass.
7. Place the rounds on a buttered tray, leaving plenty of space between each one and bake them in the oven at Gas 4 / 180°C / 350°F for 10 minutes.
8. When the biscuits have had time to cool, store them in a tin - or eat them straight away!